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Salmon w Olive, Parmesan & Brioche Crust

salmon with olive parmesan and brioche crust



2 garlic cloves, roughly chopped

100g brioche or soft white bread, torn

2 lemons, zested

2 t fresh thyme leaves

¼ C chopped green olives

1 ½ C finely grated parmesan

20g butter, softened

1/3 C olive oil, plus extra to drizzle

4 x 160g pinboned portions, skin off

400g potatoes, chopped

¼ C cream

Salt & white pepper

Steamed green beans & lemon wedges, to serve



  1. Put garlic, brioche, lemon zest, thyme, olives and 1 C of parmesan in a food processor and blitz until finely chopped. Add butter and 2 T of the oil, then season and pulse until the mixture resembles small crumbs. Set aside.
  2. Season salmon then place on a lined baking tray. Press crumb mixture on top, then cover and chill for 30 minutes.
  3. Preheat the oven to 200°C. Cook potatoes in a saucepan of boiling, salted water for 10-12 minutes until tender. Drain, then mash. Beat in cream and remaining 2 tablespoons oil, then stir through remaining ½ C parmesan. Season well and keep warm.
  4. Drizzle salmon with oil and bake for 8-10 minutes or until crust is golden and the fish is almost cooked through. Serve with mash, beans, and lemon wedges.


Serves 4.

Recipe adapted from


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